I’m not a big hot-dog gal myself, but I am of the opinion that condiments can make or break a meal. And what is a hot dog if not a vehicle for condiments? Doing away with the separation between dinner and dessert entirely, one Brooklyn scoop shop even went ahead and added whole chunks of Nathan's hot dogs into its " Let The Dogs Out!" flavor. Yun Hai’s caramelized soy sauce ice cream that plays into my obsession with salty-sweet things. Double Rainbow and Tia Lupita’s smoky-sweet chipotle hot sauce ice cream, which I love. And this summer, I noticed that the ice cream world has gone mad for condiments. Since I report on this stuff, I’m always looking to connect the dots between trends. I’ve just found it can dampen the enthusiasm when they find out they’re eating bean sundaes before the first bite. I love to serve him, and unsuspecting dinner guests, something with a secret, then wait till after they’ve murmured approval before I make the big reveal. My velvety chocolate mousse is vegan - it’s made from silken tofu. A pasta casserole might be made without gluten but, in fact, with red lentil-based noodles (those actually held up quite well). An innocent-looking pint of ice cream, for example, may turn out to be made from lupini beans (not bad, I thought, but distinctly bean-y, despite assurances from the brand that you’d "never know" … we knew). My husband has learned that appearances can be deceiving when you share a household with a food writer.
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